Crust
2 1/4 c. all-purpose flour
1/2 + 1/3 c. shortening
1 tsp. salt
7-8 Tbsp. ice water
Mix together flour and salt. Cut shortening into flour with pastry blender, mix until mixture resembles large crumbs. Add ice water 1 Tbsp. at a time until you can form a dough. Refrigerate dough for 30 minutes.
Filling
6 c. fresh blueberries
1 c. sugar
1/4 c. tapioca
2 Tbsp. lemon juice
1/4 tsp. cinnamon
Preheat oven to 425. Mix together blueberries, lemon juice, sugar, tapioca and cinnamon. Roll out the pie crust and line a 9" pie pan. Add filling, and top with rolled-out crust, with shapes cut out.
Brush the top of the pie with beaten egg and sprinkle with coarse sugar.
Bake for about an hour.
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